How to cook apple compote?

Apple compote is an excellent drink that can be consumed both in summer and in winter, filling the body with missing vitamins.In the preparation of apple compote, there are many interesting nuances that can lead to an amazing taste from such a simple fruit.

In this case, it is necessary to mention the fact that, during the preparation of compote, it is not necessary to remove the peel from apples, which contains beneficial vitamins and substances. Also during cooking it is advisable to use enameled dishes, as aluminum and stainless can spoil the taste of freshly brewed compote.

Apples are one of those fruits that combine well with many other ingredients, and the result is a tasty, healthy and refreshing drink.

It is worth noting that in its pure form apple compote is recommended for use by nutritionists, which speaks of its low calorie content and confirms the usefulness of the use.

Apples themselves contain the following vitamins: B6, B2, B1, A, C, biotin, folic acid, pantothenic acid; trace elements - phosphorus, potassium, copper, iron, magnesium, sodium and sulfur.

The composition of the compote after its preparation is as follows:

• Calories, kcal: 85;
• Proteins, g: 0.2;
• Fats, g: 0.0;
• Carbohydrates, g: 22.1.

Cooked fruits transfer their properties to the drink, which makes it useful for the body.

In order to make a drink from fresh apples, you will need:

• enamel pan;
• knife and board for cleaning and slicing apples;
• colander or sieve (in order to remove the pulp from the liquid, which gave all its beneficial properties to compote),
• apples, 700-800 g;
• 2.5-3 liters of water;
• adding sugar depends on the taste of the selected apple variety and personal preferences (sour, sweet, or neutral), but the necessary minimum is half a cup.

The next stage is the preparation of apples. It is necessary to choose fruits that are not overripe or too green; rinse the apples thoroughly under running water; further cut them into arcuate slices of medium size. In some recipes, at the stage of preparing apples, it is recommended to peel them; however, do not do this, because the apple peel contains many vitamins, which were mentioned above.

The core of the apple, together with the bones, it is desirable to cut. For example, you can use the image below.

Cooking apple compote from frozen ingredients is not much different from cooking it from fresh fruit.

For it are necessary:

• frozen apples - 1-1.5 kg. By the way, they can not be thawed, and immediately immerse them in boiling water;
• 2.5 liters of water;
• sugar, which is put "to taste", the sweetness of the drink depends on the preferences of the chef.

Whole apples are thoroughly washed, select and remove spoiled fruit. Please note that you do not need to cut off the peel from apples. The next step is to pack the apples into jars, which you must first pour from the inside with boiling water and, thus, sterilize them. Fill a jar of apples with boiling water until the middle. At the same time, bring water to the boil with added sugar, in the quantity necessary to fill the can completely; after boiling pour it into the jar.

Next, tightly twirl on the neck of the lid. Ready winter compote put the lid down on a spreading blanket or a thick layer of paper (old newspapers, magazines) and tightly cover the top with another cover. After the shrouded jars cool down, they can be transferred to the pantry before the winter period.

During the twist of compote for the winter, you can use not only small and medium-sized apples, which, as a rule, twist whole, but also large ones, after cutting them into 6-8 slices and clearing the core.

When cooking apple compote, which can be enjoyed at any time of the year, The following simple rules should be followed:

• most often used in the preparation of compote sour-sweet varieties;
• compote in no case should not be brought to a full boil, cook only on low heat;
• if sufficiently tough apples are used, then boiling should occur within 20 minutes over low heat;
• soft or overripe fruits are not suitable for cooking compote; a cook at risk of getting apple porridge;

• do not use immature or too green apples, as there is a risk that their taste and aroma are not sufficiently pronounced, and the prepared compote will be fresh or bitter;
• fruits are recommended to cut into slices of the same thickness;
• If desired, you can add spices (for example, cinnamon or cloves), but this must be done at the end of cooking to preserve the desired taste and aroma.

The algorithm for making delicious homemade apple compote is as follows:

• wash the fruit, cut at each core, cut into 4-6 identical slices;
• cook sweet syrup using water and sugar, after it boils the apples themselves are added;
• The duration of cooking apple compote can vary from 5 to 15 minutes, depending on the variety selected and the hardness of the fruit. For example, if you use ripe Antonovka, then water should be brought to full boil and turn off the heat. "Simirenko" or "Melbu" is better to simmer for 5 to 8 minutes.

Please note that the above rules for cooking apple compote are relevant during the entire active fruiting season, there would be time and a desire to do it. Preparation of the same compote in the winter is possible only when using dried and frozen apples, or those varieties that are sold in the winter.

Modern technology allows cooking culinary masterpieces, using not only the hob or oven, but also other kitchen appliances. Preparation of apple compote in a slow cooker has become very common today.

Fruits intended for cooking should be washed, clean apples should be peeled, as in the multicooker it will simply lag behind the fruit and the compote will be filled with boiled peel. Do not forget to cut the core of all fruits. Put the finished apples in the bowl, pour water on the slow cooker, select the mode “Quenching”. The cooking process will take half an hour, after boiling the compote you need to cook for another 10 minutes. To be fully prepared, the drink must be infused. We select the “Heating” mode and leave it in the slow cooker for 30 minutes.

Apple compote with rhubarb.

This is one of the most delicious apple compote varieties, thanks to the unique flavor that rhubarb stalks give:

• take 5 apples;
• take 400 grams of rhubarb;
• half a cup of sugar;
• 2-2,5 liters of water.

Apples are washed, cut, remove the core, do not remove the peel. Rhubarb stalk washed and cut into small pieces. Next, put the pan, pour water, add 250-300 g of sugar. After boiling, we drop the apples and rhubarb into the water, we mark exactly 25 minutes. We do not insist on the prepared drink, remove it from the stove and let it cool.

Cooking compote from green apples is the most common way to make it. There are green apples all year round, so the recipe for this apple drink is suitable for all seasons.

For its manufacture will require:

• 300 g of green apples, which should be washed, peeled and cut into 4-6 parts;
• a saucepan of 2.5 liters of water and, in fact, water;
• 4 tablespoons of sugar;
• cooking time 10-15 minutes. The algorithm is the same as in the recipe above.

Apples of the “White filling” sort come to us on the table in the summer. Of these, it is recommended to make a twist for the winter.

Compote recipe for twist is quite simple:

• sterilize the can with a capacity of 3 liters;
• add apples of the same size, well washed and dry;
• add a full glass of sugar to the cooked jar;
• a jar of apples and sugar filled with boiling water to the middle;

• after 10 minutes, fill the can, boiled with water, "under the neck";
• after that, the jar must be rolled up, turned over with a lid, and wrapped in a blanket;
• when the can with the compote is cool, you can put it in the closet.

Summer is the richest season for all kinds of fruits and berries. Therefore, you can show imagination and add other seasonal fruits and berries to apple compote. You can use raspberries, bananas, peaches, cherries, cherry plums, plums, cherries, apricots.

Naturally, apples are necessary for making such a compote (they will be 1/3 of the compote mix). Then berries and fruits according to the season (each additional component will be added by 1/4).

Fill with water, bring to a boil. After boiling, add sugar, its amount depends on your taste preferences (sweeter or more positive). After adding sugar, boil for another 15-20 minutes. Remove from heat, let it brew and cool.

Take note of the fact that compotes are compote, with a combination of apples and seasonal fruits, have their own characteristics. In particular, the twisting of such compotes, using stone fruit or berries, is possible; however, this product cannot be stored for more than a year. If you want to extend the shelf life - remove all the bones from the fruit.

The recipe of this compote is suitable for the autumn-winter period. Take 250 grams of apples, wash them, cut into 4-6 pieces. Next, take 4 mandarins, clean them, divide them into slices and cut each into 2 halves. Pour 2 liters of water into a saucepan, pour ¾ cup of sugar, bring the syrup to a boil and put fruit there. Cook compote over low heat for 10-15 minutes, until the apples are soft. We taste it while cooking, you can add sugar at will. After preparing the drink, he should be brewed for 20 minutes.

This drink is usually prepared in the cold season. The compote prepared according to this recipe can be consumed as in a cold one. and hot.

For its preparation will need:

• 4-5 apples;
• 250 g cranberries;
• 1-2 glasses of sugar;
• 1.5-2 liters of water.

Rinse apples, core, cut into slices. Cranberries can be used both fresh and frozen. Put the pan on the fire, pour water, pour the berries, wait for the boil, add sugar, cook for 10 minutes. Apples should be soft, and cranberries should burst. Remove the compote from the stove and let cool. If desired, spices can be added to this recipe (cinnamon, cloves, ginger).

Compote with the addition of lingonberry is a useful and fortified home-made drink. The cooking process is simple, as, indeed, all of the above.

Wash the apples, cut the core, cut into 4 or 6 pieces. Add berries and apples to the pan. Add sugar to taste, but not less than 1.5 cups, pour water no more than 2 liters.

After boiling water, the pot with the compote must be transferred to a stand, cover with a lid and leave to cool completely.

Using a colander or a sieve, we filter the finished compote, remove the already useless pulp. Compote is ready to eat!

Popular, tasty and healthy drink. This compote recipe can be used year-round, because both main ingredients can be bought, both fresh and frozen. If the bilberry is freshly harvested, then it must be thoroughly washed, removed bad berries and leaves.If blueberries are frozen, thaw them and rinse.

Ingredients for compote:

• 1 cup blueberries;
• 5-7 apples;
• sugar to taste;
• 2.5 liters of water.

Again, bring to a boil, remove from heat and leave to infuse under the lid until the compote is completely cooled. After cooling, it is recommended to filter the drink, catching the flesh, so that the vitamins and beneficial properties of the berries are transferred to the compote.

Without exaggeration, it can be said that the recipe of this compote is a favorite on hot summer days. Apple, in combination with mint, will quench your thirst and feel the freshness in the summer heat.

The recipe for this compote is quite simple. It is necessary:

• 1 kg of apples;
• a bunch of mint;
• sugar, as always to taste;
• 3 liters of water.

The cooking process is as follows: put the pan, pour water, add sliced ​​apples, sugar, wait for boiling. Add mint leaves, keep on low fire for another 5-7 minutes, turn off the stove and leave the compote to infuse and cool. In addition to mint. in this drink, you can add strawberries or raspberries - the taste will be excellent.

You can learn more about cooking apple compote in this video.